Copycat McDonald's Chicken Nuggets with Crispy Tempura-Style Batter
By Mason Brooks
Prep
10 min
Cook
10 min
Total
35 min
Servings
2
Level
Easy
Serve these homemade chicken nuggets for a family meal or a casual plate with friends. Chicken breast is blended with paprika and garlic, then fried in a sparkling-water batter for a golden, crisp exterior and a tender center after a brief freezer rest.
The chicken is puréed, then seasoned with half the paprika and garlic powder before shaping, so each nugget carries flavor inside rather than only in its coating. The remaining spices join flour and cornstarch for the first dredge. Sparkling water is stirred into that same bowl afterward, creating the loose, pancake-like batter that gives the coating its light structure.
After 15 minutes in the freezer, the shaped nuggets should be firmer and easier to handle. Heat oil to 355°F/180°C, then fry until both sides are golden-brown, about 3–4 minutes per side. The key visual cue is an even golden shell; skipping the freezer rest is the common trouble spot, because the soft chicken mixture becomes difficult to move through the coatings.
Set them out with French fries, carrot, zucchini, or Cajun fries, or pair them with pommes noisettes, smash potatoes, garlic and Parmesan potatoes, or accordion potatoes. Leftovers are cooled, placed in an airtight container, and reheated in a 320°F/160°C oven for 5 to 10 minutes.
Why you'll love this recipe
- Families get a hands-on dinner option because the chicken mixture is shaped into small nuggets before frying, making the recipe suitable for sharing at the table.
- Kids and adults can enjoy the familiar nugget format while paprika and garlic powder season the chicken itself, not merely the outside coating.
- Busy cooks benefit from a 35-minute total because the only resting period is a 15-minute freezer chill that helps the nuggets hold their shape.
- The flour, cornstarch, and sparkling-water coating gives diners a crisp exterior and tender interior, using the tempura-style batter described in the recipe.
- For a casual spread, the nuggets pair with several potato or vegetable fry options named in the source, so dinner can stay simple.
- Leftover portions remain practical because the recipe provides oven reheating instructions, letting the coating regain some crispness after refrigerated storage.
Ingredients
- •11 oz chicken breasts
- •1 tbsp paprika (divided)
- •1 tsp garlic powder (divided)
- •1 cup all-purpose flour
- •2 tbsp cornstarch
- •0.5 cup sparkling water
- •salt (to taste)
- •black pepper (to taste)
- •4 cups frying oil, such as sunflower oil
Instructions
- 1
Chop the chicken into a purée, using a blender if desired.
- 2
Place the chicken in a bowl with half the paprika, half the garlic powder, salt, and black pepper.
- 3
Using your hands, shape the chicken mixture into nuggets.
- 4
Place the nuggets on a plate and freeze for 15 minutes.
- 5
Heat the frying oil in a large frying pan to 355°F/180°C.
- 6
Mix the flour, remaining paprika, remaining garlic powder, cornstarch, salt, and black pepper in a bowl.
- 7
Dredge the nuggets through the flour mixture until perfectly coated.
- 8
Add the sparkling water to the flour mixture and stir until it forms a liquid batter similar to pancake batter.
- 9
Dredge the nuggets in the batter.
- 10
Place the nuggets in the hot oil and cook for 3–4 minutes on each side, until golden-brown on both sides.
- 11
Pat the cooked nuggets dry with paper towels and serve.
FAQ
Nutrition (per serving)
Calories
464
Protein
41g
Fat
5g
Carbs
61g
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